30 mins
Eggs in Tarragon Jelly
Recipe by Graham
Tarragon is one of the four fines herbes of French cooking, and particularly suitable for chicken, lasagna, fish and egg dishes. It is also one of the main components of Béarnaise sauce. In this recipe for Eggs in Tarragon Jelly, the tarragon imparts a mild but distinctive flavour to the consommé.
Eggs in Baskets 
Foie Gras Escalopes on Spice Bread Ingredients for Eggs in Tarragon Jelly
Currently displaying quantities in US Imperial Measurements
How to Cook Eggs in Tarragon Jelly
- Boil the eggs for 5 to 6 minutes. Remove them from the pan, cool in cold water and shell.
- Put the consommé in a pan with the tarragon sprigs and heat gently to simmering point. Remove the pan from the heat and leave to infuse for 15 minutes, then remove the tarragon.
- If using the ham, halve each slice lengthways and wrap a piece around each egg (you can use almost any raw, smoked ham). Place the eggs in individual ramekin dishes, spoon over the consommé and float a tarragon leaf on top. Chill until set, then serve with Melba Toast.
GRAHAM'S HOT TIP:
To remove the shell from a cooked egg, tap it gently to make a small crack, then place the egg in cold water. Roll it between the palms of your hands to further crack it and then carefully peel the shell away. It will be made easier if you keep your hands and the egg wet.
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